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Mac and cheese! Salads and tarts. Cheese takes center stage in these easy recipes you can make at home.

Taleggio Risotto with Earthy Flavors

Ingredients:
• 1lb Brussels sprouts, blanched, shocked, ends trimmed, and sprouts quartered lengthwise
• 2 tbsp. extra virgin olive oil
• Kosher salt TT

• 2 cups carnaroli...

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Feta Cheese

The Home Maker:
Feta From Your Kitchen

Written by Jim Wallace

Feta is an age-old crumbly cheese, typical of hot dry Mediterranean climates where...

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Blackberry Farm's Persimmon Jelly

Chef Adam Cooke likes to serve this rich jelly as a condiment for the house-made Blackberry Blue cheese, although it also pairs well with pâté and charcuterie.

Makes approximately 4 quarts...

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Home Made Clotted Cream

Clotted Cream originates in the South West of England and is traditionally eaten with scones and jam. It is equally good with pie and enhances almost any dessert.

The texture of clotted...

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Fonduta Valle D'Aosta

Velvety and non-alcoholic Fonduta is different than Swiss Fondue. It is technically a mornay sauce made with Fontina Valle d’Aosta and enriched with egg yolks. While it can be used as a dipping...

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Cabbage Soup with a Puffy Fontina Topper

This recipe is a variation on a famous soup from the Valtellina region of the Valle d’Aosta. The hearty combination of cabbage, beef broth, whole wheat bread and savory Fontina Valle d’Aosta...

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Two Potato Bake with Fontina Valle d’Aosta

1 tablespoon olive oil
1/4 pound pancetta, cut in a small dice
2 cups thinly sliced onion (about 3 small onions)
2 teaspoons chopped fresh rosemary
1/2 teaspoon salt
...

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Healthy Pasta with Green and Yellow Vegetables and Fontina Valle d’Aosta

1/4 pound pancetta sliced 1/8-inch thick (about 4 slices)
2 tablespoons olive oil
1/2 cup red onion, cut in a large dice
3 large cloves garlic, sliced
12 ounces butternut...

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Plum (or Prune) Clafouti

Part pudding and part pancake, clafouti is traditionally made with cherries, but it easily adapts to almost any fruit. The clafouti will emerge from the oven puffed and brown, but will collapse...

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Sheep’s Milk Ricotta Gnocchi with Artichokes Barigoule and Parsley Pistou

At Picholine, these handmade gnocchi are served with Artichokes Barigoule and Parsley Pistou, and this is full version of the recipe. See the Auutumn 2009 issue for the short version. The gnochhi...

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